Fish Tacos with Mango Salsa
- christina
- entrees
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- Serves: 8 Servings
- Prep Time: 20 mins
- Cooking: 10 mins
- Total Time: 30 min
Taco Tuesday is legendary. In college, thousands of students would flood the local taco shops and restaurants to participate in this weekly celebration. Having lived in Southern California, we're lucky to have some of the best Mexican and Mexican-American style food there is. When we moved to New York, we kind of forgot about taco Tuesday and now that we've returned, the revival of this great foodie night has been initiated in full force! No joke, we didn't even make it past the porch before we started scarfing down these delicious, crunchy, tangy tacos. We ended up using the AC unit on our porch as a table and ate the tacos standing - in silence - with only ocean breeze and "yummmmmm"s filling the air.
Ingredients
Directions
Pre-heat your grill to 500 degrees. Once at temperature, place your tortillas on the grill for 1 minute on each site until slightly cooked (be careful you don't want them to get too hard and turn into tortilla chips!).
While your grill heats up and your tortillas are set, prep your mango salsa and have it sitting at the ready to top your soon-to-be delicious fish tacos!
Once all your tortillas are lightly grilled, wrap them in tin foil and set them on the upper rack of your grill to keep warm while you grill your fish.
For your Rock Fish, coat in lime juice and lightly coat in olive oil, de-bone (you don't want these in your tacos! Use tweezers to extract the bones), top with salt and pepper to taste.
Then place your fish fillets on the grill for 2-3 minutes or until they start to flake on the bottom. BE CAUTIOUS, don't cook these on the grate, use a cast-iron skillet. The fish will break apart and fall through!
Flip your fish over and let cook for another 2-3 minutes.
When your fish are done, break them up and use them to top your tortillas, add your mango salsa and top with sprouts!
